Roasted Brussels Sprouts And Sweet Potatoes

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Roasted Brussels Sprouts And Sweet Potatoes

This Roasted Brussels Sprouts And Sweet Potatoes recipe is the perfect side for any dinner. A simple, healthy side dish that is easy to make and full of flavor. A great way to get more vegetables into your diet. Made with just 4 ingredients plus spices this dish is low carb, vegan and gluten-free dish.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 197kcal

Author: Nija Clark

Equipment

2 Large rimmed baking sheets

Ingredients

4 cups Brussel Sprouts - about 1 ½ pounds
4 cups Sweet Potatoes - 1 pound
1 large Red Onion
4 tablespoons Avocado Oil
3 sprigs Fresh Thyme -
2 teaspoons Chili Powder
1 ½ teaspoon Salt
1 teaspoon Garlic Powder
½ teaspoon Pepper
½ teaspoon Nutmeg

Instructions

Preheat oven to 425° Fahrenheit. Get out a gallon sized resealable plastic ziplock or freezer bag.
Set oven racks in upper and lower third of oven so you can use two baking sheets. (You do not want to overcrowd baking sheet this will steam not roast your veggies.)
For maximum browning you’ll preheat the baking sheet. Place the unlined baking sheet in the oven while prepping the vegetables.
Prep the brussels sprouts. Remove any yellow or wilted outer leaves. Trim the end off the sprouts, then cut in half lengthwise. Place in colander, rinse. Once drained place in bag and set aside.
Prepare the sweet potatoes. Peel sweet potatoes. A y-peeler make quick and easy work of peeling the potatoes. Cut them in half, then cut into cubes and add to bag.
Add oil, chili powder, thyme, salt and pepper to bag and mix thoroughly. Toss until evenly coated.
Very carefully remove hot baking sheets from oven.   
Add vegetables to baking sheets and roast in the oven for 30-45 minutes, tossing vegetables once halfway through. Sweet Potatoes and brussels sprouts should be fork tender.

Nutrition